Zucchini Bread Pancakes
These vegan zucchini pancakes are soft, flavorful, and lightly spiced with cinnamon and brown sugar. Perfect for busy mornings or lazy weekends, they’re quick to whip up and a fresh way to enjoy zucchini for breakfast.
Servings 8 pancakes
Calories 159kcal
Ingredients
- 1 cup grated zucchini about 1 medium
- 1 cup unsweetened non-dairy milk oat, soy, almond, or dairy milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon ground flaxseed or chia seeds + 2 tablespoons water
- 1 ½ cups all-purpose flour or 1 cup AP + ½ cup whole wheat
- 3 tablespoons brown sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons neutral oil or melted coconut oil plus more for cooking
Instructions
- Grate the zucchini and wrap it in a clean kitchen towel. Squeeze out as much liquid as possible. This keeps the pancakes from turning out soggy and helps them cook up light and fluffy.1 cup grated zucchini
- In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly—this acts like buttermilk in traditional recipes. Combine the flax with 2 tablespoons of water, and let sit for 5 minutes.1 cup unsweetened non-dairy milk, 1 tablespoon apple cider vinegar, 1 tablespoon ground flaxseed
- In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Whisk to mix.1 ½ cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
- Add the vanilla and oil to the buttermilk mixture, then stir in the dry ingredients until just combined. Fold in the grated zucchini. The batter should be thick but spoonable.1 teaspoon vanilla extract, 2 tablespoons neutral oil or melted coconut oil
- Let the batter rest for 5 minutes—this helps the pancakes rise better during cooking.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with oil. Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form and edges begin to set. Flip and cook another 1–2 minutes, until golden brown and cooked through.
- Serve warm with maple syrup, vegan butter, fresh berries, or a dusting of powdered sugar. Leftovers can be refrigerated and reheated in a toaster or skillet.
Notes
- Be sure to squeeze out as much liquid as possible from the zucchini to keep the pancakes from turning out soggy.
- Let the batter rest for at least 5 minutes before cooking—it helps the pancakes rise and gives them a fluffier texture.
- Use a ¼ cup measuring scoop for evenly sized pancakes that cook consistently.
- Leftover pancakes can be stored in the fridge or freezer and quickly reheated in a skillet or toaster for a fast breakfast.
- Experiment with different mix-ins like chopped walnuts, berries, vegan chocolate chips, or a handful of shredded coconut.
Nutrition
Calories: 159kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 232mg | Potassium: 198mg | Fiber: 1g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg
